Nutmeg Gnocchi with Mushrooms

Nutmeg Gnocchi with Mushrooms

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Freshly grated nutmeg is awesome. Just smelling it puts me in a good mood. The other day I added a dash of it into my gnocchi dough and loved the result. The spice added a new, more complex dimension to the otherwise slightly bland gnocchi and worked very well with the earthy flavors of the mushrooms I served with the dish. It’s still a simple recipe, easy and quick to make, but a little more sophisticated than just plain gnocchi. Hope you like it!

P.S.: You might be wondering why there is a pepper shaker in the photo when just a few days ago I preached about using only freshly ground pepper. Well, I use shakers in my photographs only because I haven’t yet found a pepper mill small enough to not look like the Eiffel Tower planted next to a plate of food. I did actually grind the pepper fresh and filled it into the shaker. :)

Making Nutmeg Gnocchi
To license this image please contact me at


Nutmeg Gnocchi with Mushrooms Recipe

serves 4


For the gnocchi:

  • 2 pounds Russet potatoes
  • 1 egg, lightly beaten
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • pinch of fresh black pepper

For the sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons minced yellow onion
  • 2 cups brown beech mushrooms, stems trimmed
  • 2 cups sliced oyster mushrooms
  • salt, pepper
  • parsley for garnish



  1. Heat the oven to 375 degrees F.
  2. Poke a few holes into the raw potatoes with a fork (watch your fingers while you are doing that…).
  3. Bake potatoes until a knife goes through easily (1 hour – 1 hour and 15 minutes).
  4. Peel the potatoes and put them through a ricer into a bowl.
  5. Add egg, flour, salt and nutmeg to the bowl and distribute the ingredients evenly by stirring them around with a fork.
  6. Carefully knead the ingredients just enough to let them come together into a ball.
  7. Divide the dough into 4 pieces.
  8. Roll each piece into a 1/2-inch-thick rope.
  9. Cut the rope into 1-inch-long gnocchi. (If you like, lightly press and roll each gnocchi down the backside of a fork to create ridges).
  10. Bring a large pot of water to a rolling boil.
  11. Add half of the gnocchi and cook until they float to the surface (1 – 2 minutes).
  12. Spoon the gnocchi out and into a bowl and cook the remaining half in the same fashion.
  13. Cover the bowl and set aside.

For the sauce:

  1. Melt the butter in a skillet.
  2. Add the onions and saute until translucent (about 3 minutes).
  3. Add the mushrooms and saute for another 3 minutes.
  4. Season with salt and pepper.
  5. Serve gnocchi with mushrooms and sprinkle with chopped parsley.



  1. Pang says:

    I have never made gnocchi, but this post might be the push I need. :) Your photos are so beautiful, and I agree on small pepper mill is hard to find. I am loving this post, Nicole <3 <3

    • Nicole B. says:

      Thank you so much for your sweet comment, Pang! I like to make gnocchi at home because they taste fresher and are less dense and not as dry as the store-bought kind. They are easy to make as long as you have a potato ricer. :)

    • Nicole B. says:

      Thank you so much, Bob! I think this was just about the first time I produced a “food preparation process” photo that turned out all right. :)

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